RECIPE AND STYLING BY SARAH DALL
PHOTOGRAPH BY MYBURGH DU PLESSIS
Roasted hummus and peanut crusted chicken with cherry tomatoes and broccolini
- 8 chicken pieces (4 drumsticks and 4 thighs), bone in and skin on
- 125g hummus
- 3 tbsp olive oil + extra, to drizzle
- 100g roasted peanuts, roughly chopped
- 4 sprigs fresh thyme
- salt and freshly ground black pepper, to season
- 300g cherry tomatoes
- 200g broccolini
Preheat the oven to 180°C and select two ovenproof dishes that can fit on the same oven rack, with one dish being large enough to fit the chicken pieces and tomatoes, and the other being big enough for the broccolini.
Place the chicken pieces in one ovenproof dish and add the hummus, olive oil, roasted peanuts, thyme sprigs and seasoning. Toss gently to coat evenly.
Ensuring all of the chicken pieces are skin side up, place in the preheated oven to roast for about 45 minutes or until cooked through and golden.
About 20 minutes after you’ve started roasting the chicken, place the broccolini in the second ovenproof dish, drizzle with olive oil and season. Place in the oven to roast alongside the chicken, about 30 minutes.
About 30 minutes into the chicken’s cooking time, toss the cherry tomatoes into the dish with the chicken and cook until both the chicken and tomatoes are ready – the tomatoes should be blistered, lightly charred and just holding their shape.